Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly.
Combine the gooseberries and spring water in a pot.
Simmer until the gooseberries are broken down.
Pour the mixture into a jelly bag or cloth and let the juice drain through.
Make the jelly
Weigh the juice and boil it rapidly for 15 minutes.
Remove from heat and stir in an equal weight of powdered sugar until dissolved.
Boil the mixture for an additional 15 to 20 minutes, or until it jellies strongly on a spoon.
Skim off any scum and pour the jelly into small jars or glasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the natural pectin and acidity that let the juice set into jelly.
- Powdered sugar
- Adds sweetness and, with boiling, helps the juice thicken and set.
The step that matters
Boiling the juice and sugar until it jellies. Pectin sets only when enough sugar and acid are present and the mixture reaches the right concentration. Stopping too early leaves a runny jelly, while boiling too long can dull the flavour and overconcentrate it. Testing on a spoon shows when it is ready.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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